Introducing a very special microlot coming out of Chikmagalur, India, which is an experimental co-ferment coffee created with the addition of blossoms during fermentation. This beautiful Anaerobic natural coffee is truly processed with the utmost care. After harvest at 25.2 brix (a very specific measure of sugar content) cherries are sorted and then moved to stainless steel fermenting tanks. Mr. Ashok then adds lactobacillus, along with locally grown flowers, before allowing the tanks to ferment in a carbon dioxide rich enviroment for 72 hours. Cherries are then removed and dried for approximately 29 days.